Chickpea Bajane

11 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield:
4 servings
By Jeanne Kelley
July 2010
RECIPE BY Cooking Light

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

Ingredients

  • Quinoa:
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup organic vegetable broth
  • 1 cup water
  • 1 cup uncooked quinoa
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • Chickpea mixture:
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leek (about 1 large)
  • 4 garlic cloves, chopped
  • 2 1/2 cups sliced fennel bulb (about 1 large)
  • 1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)
  • 1/2 teaspoon fennel seeds
  • 1/2 cup white wine
  • 1 cup organic vegetable broth
  • 4 teaspoons chopped fresh thyme, divided
  • 1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) package baby spinach

Nutritional Information

  • Calories 357
  • Fat 7.8g
  • Satfat 0.7g
  • Monofat 4.4g
  • Polyfat 1.9g
  • Protein 11.8g
  • Carbohydrate 60.4g
  • Fiber 11.3g
  • Cholesterol 0.0mg
  • Iron 5.9mg
  • Sodium 728mg
  • Calcium 168mg

How to Make It

Step 1

To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

Step 2

To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.

Step 3

Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

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Ratings & Reviews

Amythecook's Review

jpstevens
October 28, 2014
Don't know what I'm missing here - there was nothing offensive about this recipe, but both my husband and I found it kind of meh. I wasn't even interested enough to try to tweak the recipe for next time. I'd skip it.

jpstevens's Review

lesmoore
August 15, 2014
N/A

timewasted's Review

herbivore1701
August 09, 2014
I was impressed by this recipe. Reducing the fennel and leeks adds a nice sweetness and takes away much of the anise flavor from the fennel. This is great for people who are sensitive to that flavor, such as my wife who didn't realize it was in there until I told her. The acid from the wine and lemon juice really brightens the dish. A friend commented on the texture of the last minute spinach addition as being a perfect contrast to the other elements. As a side note, I will never cook quinoa in plain water again. This was delicious.

JessieGeorges's Review

Kate09
March 26, 2014
Delicious combination of flavors! I strongly suggest doing all of your chopping/slicing/prep before starting this recipe. I also recommend bringing quinoa to a boil before simmering. The serving size is very generous. My husband and I were full and both thoroughly enjoyed this delicious meal!

lesmoore's Review

stellaps
February 08, 2014
N/A

Hollypop's Review

2BPaulaB
September 20, 2010
Very good and easy to make. I already recommended it to a vegan friend! I loved the subtle lemon taste and the quinoa was delicious.

herbivore1701's Review

kaykaypee
September 12, 2010
It had a light simple comforting flavor but was very filling and protein packed. I thought it was a great little meal by its self. I will certainly make it again. Yum.

Kate09's Review

JessieGeorges
August 29, 2010
This is not something I would make again. It was just ok.

stellaps's Review

timewasted
August 03, 2010
The sauce is absolutely wonderful - the touch of lemon brightens it amazingly, and quinoa is a great high protein base for vegetarians. I will make it often, and serve it to guests who are vegetarian.

kaykaypee's Review

Amythecook
June 26, 2010
This was a very good and filling meal. I did not have enough carrots so I added some sliced zucchini to make up the difference. Everyone in my family enjoyed this and did not miss the meat.